There’s something magical about a steaming bowl of French onion soup—the way the melted cheese stretches with every spoonful, the deep, caramelized sweetness of the onions, the rich broth that warms you from the inside out. It’s the kind of dish that feels like a hug in a bowl, and today, I’m sharing my tried-and-true method for making it at home.
Essential Ingredients & Tools
Ingredients
- 3 tbsp unsalted butter – The foundation of flavor.
- 1 tbsp olive oil – Prevents the butter from burning.
- 4 yellow onions, thinly sliced (¼-inch thick) – The star of the show. Yellow onions strike the perfect balance of sweetness and pungency.
- 1 tsp salt – Draws out the onions’ natural sugars.
- 1 tsp sugar – Accelerates caramelization (optional but helpful).
- 2 garlic cloves, minced – Adds aromatic depth.
- ½ cup dry white wine (or red wine for a bolder flavor) – Deglazes the pot and adds brightness.
- 1 tbsp cognac (optional) – A classic French touch for extra complexity.
- 4 cups beef broth (or mushroom broth for vegetarian) – The soul of the soup. Homemade is ideal, but store-bought works.
- 2 cups water – Balances the richness.
- 1 bay leaf – Adds earthy notes.
- ½ tsp black pepper – Enhances the flavors.
- 1 baguette (or sourdough for tang) – The vehicle for cheesy goodness.
- 1 ½ cups shredded Gruyère (or Emmental for a lighter melt) – The king of melting cheeses.
- ½ cup grated Parmesan – Adds a salty, nutty crunch.
Tools
- Heavy-bottomed pot (or Dutch oven) – Ensures even heat distribution for caramelizing onions.
- Oven-safe bowls – Essential for the broiled cheese topping.
- Baking sheet – For toasting the bread.
- Wooden spoon – For stirring without scratching the pot.
Serves 4 | Prep: 20 min | Cook: 1 hr 10 min
How to Make The Ultimate French Onion Soup
1. Caramelize the Onions (This is Where the Magic Happens)
In your heavy-bottomed pot, melt the 3 tbsp unsalted butter and 1 tbsp olive oil over medium-low heat. Add the 4 yellow onions, thinly sliced, 1 tsp salt, and 1 tsp sugar, stirring to coat. Cook for 40–45 minutes, stirring every 5–7 minutes, until the onions turn deep golden brown. If the pot gets dry, add a splash of water to loosen the flavorful browned bits (fond).
Why low heat? High heat burns the sugars before they can caramelize properly. Patience is key.
2. Build the Base (Layers of Flavor)
Add the 2 garlic cloves, minced and cook for 1 minute until fragrant. Pour in the ½ cup dry white wine (and 1 tbsp cognac, if using) to deglaze the pot, scraping up the fond. Simmer until the wine reduces by half (3–4 minutes).
3. Simmer the Broth (Let It Meld)
Add the 4 cups beef broth, 2 cups water, 1 bay leaf, and ½ tsp black pepper. Bring to a gentle simmer (small bubbles at the edges) and cook for 20 minutes. Remove the bay leaf—it turns bitter if left too long.
4. Toast the Bread (The Unsung Hero)
Slice the 1 baguette into ½-inch thick pieces, brush with olive oil, and toast at 350°F (175°C) for 8–10 minutes until crisp.
5. Broil the Cheese (The Grand Finale)
Ladle the soup into oven-safe bowls, leaving ½-inch space at the top. Top with 2–3 toasted bread slices, then cover with 1 ½ cups shredded Gruyère and ½ cup grated Parmesan. Broil 6 inches from the heat for 3–5 minutes until bubbly and golden.
Pro tip: Rotate bowls halfway if your broiler runs hot.
Pro Technique
Caramelization: The Heart of the Dish
True caramelization is a chemical reaction (the Maillard reaction) that transforms onions into something deeply savory and sweet. Stirring every 5–7 minutes is the sweet spot—too often, and you’ll steam them; too little, and they’ll scorch. For a shortcut, add a pinch of baking soda (¼ tsp) to speed up the process, but use sparingly to avoid mushiness.
Cheese Matters
Gruyère melts beautifully, but grating it cold ensures clean shreds. Mixing it with Parmesan creates a crispier, more flavorful crust.
Broth Wisdom
Homemade beef stock is ideal, but simmering store-bought broth with 1 tbsp tomato paste or mushroom stems mimics long-cooked richness. Never boil the broth after adding it—gentle simmering preserves clarity and flavor.
Perfect Pairings
Complementary Dishes
- Frisée Salad with Lardons: The bitter greens and smoky bacon cut through the soup’s richness. Toss with a Dijon vinaigrette for acidity.
- Croque-Monsieur: This ham-and-cheese sandwich mirrors the soup’s French roots and adds a crispy, creamy counterpoint.
Drinks
- Dry Chardonnay: Its crisp acidity balances the cheese’s fat. Chilled cider works for a non-alcoholic option.
- Pinot Noir: Light enough not to overpower, with red fruit notes that complement caramelized onions.
Something Sweet
- Dark Chocolate Truffles: A bite of 70% cocoa chocolate resets the palate after the savory onslaught.
- Poached Pears: Serve warm with a drizzle of caramel sauce for a dessert echoing the soup’s caramelized core.
Storage & Freshness Guide
- Refrigerating: Cool the soup (without toppings) within 2 hours. Store in an airtight container for up to 4 days. Reheat gently on the stovetop—microwaving makes onions rubbery.
- Freezing: Portion the soup (no toppings) and freeze for up to 3 months. Thaw overnight in the fridge and revive with a splash of broth.
- Toppings: Always toast bread and grate cheese fresh. Store toasted bread in a paper bag to maintain crispness.
The Ultimate French Onion Soup: A Bowl of Golden Comfort
Learn how to make the best French Onion Soup at home with my easy recipe. Deep caramelized onions, rich broth, and bubbly Gruyère topping. Get the recipe now!
Ingredients
For the Soup
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3 tbsp unsalted butter
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1 tbsp olive oil
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4 yellow onions (thinly sliced)
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1 tsp salt
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1 tsp sugar
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2 garlic cloves (minced)
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½ cup dry white wine
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1 tbsp cognac (optional)
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4 cups beef broth
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2 cups water
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1 bay leaf
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½ tsp black pepper
For the Topping
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1 baguette (sliced ½-inch thick)
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1 ½ cups shredded Gruyère
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½ cup grated Parmesan
Instructions
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Melt 3 tbsp unsalted butter and 1 tbsp olive oil in a heavy-bottomed pot over medium-low heat. Add 4 yellow onions, thinly sliced, 1 tsp salt, and 1 tsp sugar. Cook for 40–45 minutes, stirring every 5–7 minutes, until deep golden brown.01
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Add 2 garlic cloves, minced and cook for 1 minute. Pour in ½ cup dry white wine (and 1 tbsp cognac, if using) and simmer until reduced by half (3–4 minutes).02
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Add 4 cups beef broth, 2 cups water, 1 bay leaf, and ½ tsp black pepper. Simmer gently for 20 minutes. Remove bay leaf.03
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Toast 1 baguette, sliced ½-inch thick at 350°F (175°C) for 8–10 minutes until crisp.04
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Ladle soup into oven-safe bowls. Top with toasted bread, 1 ½ cups shredded Gruyère, and ½ cup grated Parmesan. Broil 6 inches from heat for 3–5 minutes until bubbly and golden.05
